Beverage composition

ABSTRACT

Beverage composition in the form of free flowing, granular particles comprising sugar, an edible acid and flavoring, in which the particles are agglomerated together with a binder consisting essentially of an edible fat and an edible gum. The binder composition functions as a clouding agent in the final beverage.

United States Patent Wuhrmann et al.

Feb. 6, 1973 BEVERAGE COMPOSITION Inventors: Jean-Jacques Wuhrmann,Vevey; Elvira Cristofaro, St. Saphorin, both of Switzerland Assignee:Societe dAssistance Technique pour Prodiuts Nestle SA, Lausanne,Switzerland Filed: Aug. 17, 1970 Appl. No.2 64,658

Foreign Application Priority Data Sept. 5, 1969 Switzerland ..13483/69US. Cl ..99/78, 99/D1G. 4 Int. Cl. ..A231 1/00 Field of Search ..99/78,DIG. 4, 118 R, 140 R,

m References Cited UNITED STATES PATENTS McCarron ..99/78 Common.........99/78 Hair et a1 ..99/94 Reymond et a1. ..99/78 Baum et a1. ..99/94Peebles ..99/56 Primary Examiner-Morris O. Wolk AssistantExaminerStephen B. Davis AttorneyBlum, Moscovitz, Friedman & KaplanABSTRACT 14 Claims, No Drawings BEVERAGE COMPOSITION The presentinvention is concerned with the production of powdered compositionsadapted to be reconstituted in cold water to provide refreshingbeverages of which the flavor and appearance resemble fresh juices.

There exist different products which, on dispersion in water, resemblein color and flavor the juices of fresh fruits such as orange,grapefruit, pineapple, etc. On reconstitution, these products providebeverages which however do not have the appearance, and especially thecloudiness and pulpy nature, of natural fruit juices.

In general, the substances of which these products are composed arewater-soluble so that, after reconstitution with water, a relativelyclear beverage is obtained which does not resemble a fruit juice, but ismore in the nature of a soft drink. Attempts have been made to reproducethe natural cloudiness of fruit juices, in particular by addition to thecomposition of insoluble substances. After reconstitution with water,these products nevertheless tend to give unstable suspensions whicheither form an unattractive scum on the surface of the beverage or asediment at the bottom of the container.

Also known are powdered compositions for preparing artificial fruitjuices, such compositions containing an additive adapted to give thereconstituted beverage the opacity or turbidity found in natural fruitjuices. This additive, hereafter designated clouding agent," may forexample be composed of a dry emulsion produced from a fat and anencapsulating hydrophilic colloidal material such as a water-solubleedible gum. in order to secure good dispersion of the fat particles inthe reconstituted product, the cloudingagent is spraydried as a finepowder, which is then mixed with other solid constituents. Afterpackaging of the product, the distribution of the clouding agent withinthe body of the beverage composition may vary after transport andhandling with the result that reconstituted beverages are sometimesobtained of which the composition is not strictly the same forsuccessive portions of product removed from the same package.

The present invention is concerned with a novel composition forpreparing beverages resembling natural fruit juices, and also with asimplified process for producing the composition.

The beverage composition according to the invention is characterized inthat it consists of free-flowing granular particles comprising sugar, anedible acid and a flavoring, the particles being agglomerated togetherwith a binder consisting essentially of an edible fat and an edible gum.This composition is advantageously prepared by a process which comprisespreparing a binder comprising an emulsion of an edible fat in an aqueoussolution or dispersion of an edible gum, agglomerating the sugar and atleast a major portion of the other solid constituents with the resultingemulsion and drying the agglomerated product.

Preferably, an aqueous solution or dispersion is prepared containing 1to 3 parts of gum arabic and 1.5 to 6 parts of water, one part ofhydrogenated edible fat is then added and the resulting emulsion ishomogenized at least once.

The composition according to the invention is generally adapted for thepreparation of imitation fruit juices, and especially juices resemblingnatural juices which are relatively cloudy in appearance, such as thoseobtained from the following fruits:

other fruits such as pear, grape, pineapple, etc.

tropical fruits drupes berries The constitution of the composition mayvary to a certain extent depending on the nature of the fruit, so thatthe flavor, color and texture of the reconstituted beverage resemblethose of the natural juice. However, most of the ingredients are commonto all compositions. This is the case for sugar, comestible acids andthe clouding agent. On the other hand, the type and 1 quantity offlavoring, coloring matter, pectin, mineral salts, vitamins, etc., areselected so that the composition of the artificial beverage correspondsas far as possible to that of the natural juice.

According to the invention, the clouding agent is preferably prepared byemulsifying an edible fat in an aqueous solution or dispersion of anedible gum. This may be carried out by directly mixing, with vigorousstirring, the three constituents of the emulsion, that is the fat, thegum and water.

However, in a preferred embodiment of the process, the clouding agent isprepared by dispersing, at a temperature between 50 and C and withstirring, one part of edible fat in a solution containing 1 to 3 partsof edible gum in 1.5 to 6 parts of water. The concentra' tion by weightof the solid matter present in the emulsion should be between 40 and 60percent. Preferably, the edible fat is a vegetable fat: good resultshave been obtained with a hydrogenated peanut oil having the followingproperties:

iodine value 50 7O Saponification value Softening point 26 28 C Meltingpoint 28 30 C The edible gum, used as encapsulating agent, is preferablya water-soluble gum, especially gum arabic. It may also be advantageousto add a small quantity of an antioxidant to the emulsion, for example amixture of tocopherols.

The emulsion is preferably homogenized before use, as it has beenobserved that the turbidity of the reconstituted beverage depends to alarge extent on the conditions of homogenization, in particular thepressure. Desirably, the emulsion is subjected to two successivehomogenizations, each at a pressure of about 200 kg/cm.

Separately from the emulsion, a dry blend is prepared, using appropriateapparatus, of the solid constituents of the compositiomthat is sugar,acid, coloring, flavoring and optional additives such as mineral saltsand vitamins. Liquid flavoring and coloring materials may also be used,and these are preferably added to the emulsion prior to agglomeration.

In order to obtain a reconstituted beverage having the pulpy nature of anatural fruit juice, pectin and a stabilizing agent such as sodiumcarrageenate are desirably also incorporated in the composition. Aftercareful mixing of the various constituents, the product is preferablyground to an average particle size between 0.15 and 0.20 mm, with about80 percent of the product passing through a 210 micron mesh screen.

The product is then agglomerated to provide freeflowing granules. Theemulsion used as binder is preferably dispersed on the dry blend ofsolid substances at a rate of 4 to parts by weight of emulsion for every100 parts of said blend. The quantity of emulsion is inverselyproportional to its fat content so that for an emulsion containing 50 to60 percent solids and having a fat/gum ratio close to 1:1, 5 to 6 partsby weight of emulsion are sufficient for 100 parts of the dry blend.

It is preferred to use a rotating disc apparatus for agglomeration. Thisapparatus essentially comprises a rotatable metal dish, which may beinclined with respect to the horizontal and has a peripheral rim. Thedry blend is continuously deposited on the surface of the dish and theparticles, on which the binder is dispersed, agglomerate together whilstmoving through a certain angular distance over the surface of the dishbefore falling back towards the lower rim. As the operation proceeds,the agglomerates rise to the surface and overflow the rim, falling fromthe dish when they have reached the desired size. The dish may forexample be inclined at about 28 to the horizontal, and be rotated atabout 27 r.p.m. The emulsion is dispersed on the dry blend through asuitable nozzle and the resulting agglomerates or granules preferablyhave an average particle size between about 0.7 and 1 mm.

The agglomerates which are collected contain a certain amount of waterwhich is eliminated by after-drying. Preferably, the product is dried asa fluidized bed in air heated at a temperature of about 70C. The driedmaterial may be screened prior to packaging.

Alternatively, agglomeration may be carried out in known manner in anagglomeration chamber or tower. Here, the emulsion is sprayed on a jetof powder at the top of the chamber where a temperature between 60 and140C is maintained and dried agglomerates or granules are collected atthe base.

The flavoring used in the composition may be added at different stagesof the process. If, for example, it is added to the dry agglomeratedproduct, the volatile substances'present are not exposed to thedifferent heat treatments involved in the process and consequentlyevaporation losses and possible degradation of these substances isavoided. Preferably, the aroma is added to the agglomerated product inthe form of a dry powder. Optionally, the aroma may be applied as asolution which is sprayed onto the agglomerates.

Alternatively, the flavoring may be added to the dry blend as a powderbefore agglomeration, so that the particles are distributedhomogeneously throughout the mass of product by incorporation in theagglomerates. The flavoring, in liquid or solid form, may

EXAMPLE 28.5 parts of powdered gum arabic are dispersed in 45 parts ofwater. The mixture is heated to 50C and stirred for about 5 minutes. 25parts of hydrogenated peanut oil having the following characteristicsare then added:

lodine value 50 70 Saponiflcation value 180 190 Softening point 26 28 CMelting point 28 -30 C together with 1.5 parts of a mixture oftocopherols. The

mixture is emulsified at high speed for seconds at a temperature ofabout 50C and the resulting emulsion is then homogenized, in aconventional apparatus, in two passes each at a pressure of 200 kglcmSeparately, the following composition is prepared:

90.75 parts of sugar 7.26 parts of powdered citric acid 0.69 parts ofpectin 0.47 parts of ascorbic acid 0.39 parts of tricalcium phosphate039 parts of sodium carrageenate 0.04 parts of yellow coloring 0.01parts of orange coloring These substances are dry blended in a suitablemixer and the product is then ground to an average particle size of 0.15to 0.2 mm, 80 percent of the blend passing through a screen of 210microns mesh.

The dry blend thus obtained is a agglomerated on a disc granulator ofthe Polysius type, the emulsion prepared as described above being usedas binder which is sprayed on the product through a pneumatic nozzle ata rate of 5.7 parts per 100 parts of dry blend. The disc is inclined at28 to the horizontal and is rotated at 27 r.p.m. The agglomerates areafter-dried as a fluidized bed in air at about 70C, and screened. A drycomposition having a density between 630 and 700 g per liter and amoisture content of 0.5 percent is obtained.

The product is aromatized by addition of a concentrated orange flavoring(Tetrarome Orange 100 percent, Firmenich, Geneva) at a rate of 0.36 gper 100 g of dry granules.

In one modification, the flavoring is added to the dry blend beforegrinding, at a rate of 0.54 g per 100 g of blend.

Alternatively, the flavoring in liquid form is added to the emulsion ofclouding agent. In this case the emulsion has the following composition:

A beverage having the appearance, texture and flavor of natural orangejuice may be prepared by dispersing 150 g of dry granules in 1 liter ofwater at 5 C and stirring for about 1 minute.

We claim:

1. A process for preparing a beverage composition which comprisesagglomerating a dry blend comprising sugar and an edible acid with abinder comprising an aqueous emulsion of an edible fat and an ediblegum. I

2. A process according to claim 1, in which'the emulsion contains 1 to 3parts of edible gum, 1 part of edible fat and 1.5 to 6 parts of water.

3. A process according to claim 1, in which the emulsion contains 40 to60 percent solid matter.

4. A process according to claim 1, in which the emulsion is homogenized.

5. A process according to claim 4, in which the emulsion is homogenizedat a pressure of about 200 kg/cm*.

6. A process according to claim 1, in which the fat is hydrogenatedpeanut oil having a melting point of 28 30C.

7. A process according to claim 1, in which the agglomeration iseffected in a rotating disc granulator.

8. A process according to claim 7, in which the emulsion is at atemperature of 50 to 60C during agglomeration.

9. A process according to claim 3, in which 4 to 10 parts of emulsionare used to agglomerate parts of dry blend.

10. A process according to claim 9, in which the emulsion contains 1 to3 parts of edible gum, 1 part of edible fat and l.5 to 6 parts of water.

11. A process according to claim 10 in which the edible gum is gumarabic and the edible fat is hydrogenated peanut oil having a softeningpoint of 26 to 28C and a melting point of 28 to 30C.

12. A process according to claim 10, in which the emulsion contains aflavoring.

13. A beverage composition in the form of free-flowing granularparticles comprising sugar, an edible acid and a flavoring, theparticles having been agglomerated together with a binder consistingessentially of an aqueous emulsion of an edible fat and an edible gum.

14. A composition according to claim 13, in which the size of theparticles is between 0.7 and 1 mm.

1. A process for preparing a beverage composition which comprisesagglomerating a dry blend comprising sugar and an edible acid with abinder comprising an aqueous emulsion of an edible fat and an ediblegum.
 2. A process according to claim 1, in which the emulsion contains 1to 3 parts of edible gum, 1 part of edible fat and 1.5 to 6 parts ofwater.
 3. A process according to claim 1, in which the emulsion contains40 to 60 percent solid matter.
 4. A process according to claim 1, inwhich the emulsion is homogenized.
 5. A process according to claim 4, inwhich the emulsion is homogenized at a pressure of about 200 kg/cm2. 6.A process according to claim 1, in which the fat is hydrogenated peanutoil having a melting point of 28* -30*C.
 7. A process according to claim1, in which the agglomeration is effected in a rotating disc granulator.8. A process according to claim 7, in which the emulsion is at atemperature of 50* to 60*C during agglomeration.
 9. A process accordingto claim 3, in which 4 to 10 parts of emulsion are used to agglomerate100 parts of dry blend.
 10. A process according to claim 9, in which theemulsion contains 1 to 3 parts of edible gum, 1 part of edible fat and1.5 to 6 parts of water.
 11. A process according to claim 10, in whichthe edible gum is gum arabic and the edible fat is hydrogenated peanutoil having a softening point of 26* to 28*C and a melting point of 28*to 30*C.
 12. A process according to claim 10, in which the emulsioncontains a fLavoring.
 13. A beverage composition in the form offree-flowing granular particles comprising sugar, an edible acid and aflavoring, the particles having been agglomerated together with a binderconsisting essentially of an aqueous emulsion of an edible fat and anedible gum.